Food product



Patented il et. it,

JOHN H. MORGAN, 31%., AND JOFN )Z-I. Iv'IOL-WG'AIE, 3353., O1

EACIITE, 'WKECONSIN.

FOOD PRQD UGT.

No Drawing.

To all whom it may concern Be it known that we, JOHN H. MORGAN, Sn, and JOHN H. MonoaN, Jn, citizens of the United States, and residents of Racine, in the county of Racine and State of Wisconsin, have invented certain new and useful Improvements in Food Products; and we do hereby declare that the following is a full, clear, and exact description thereof.

Our invent-ion relates to new and useful improvements in food products, more particularly of that type adapted to be placed on the market in cooked form.

It is primarily the object of our invention to provide a food product which possesses a palatable and novel flavor and which has its various constituents so balanced as to constitute a complete diet and to facilitate its ready digestion.

v It is further our object to provide a food. product which will remain fresh and main tain a desired crispness for a minimum. length of time and more particularly wherein the fatty constituents of the food. product are elfective to prevent spoiling action of moisture.

A still further object is to utilize the economical nutritive values of the soy bean in a food product of the present character.

With the above and other objects and advantages in view, our invention resides in the novel operative steps and combinations of ingredients hereinafter more fully described.

In the preparation of our improved food product, we first add a batch of selected and washed soy beans to a kettle of boiling water in the proportion of twelve pounds of soy beans to sixteen gallons of water. The water and soy beans are then boiled for about one and three-quarters hours and two pounds of selected and washed rice are added, the boilingoperation being continued. Shortly after addition of the rice three-eighths of a pound of salt is added The boiling operation is continued for a period of about three hours from the time of placing the soy beans in the boiling water, the batch being stirred from time to time.

Application filed September 20, 1919.

Serial No. 325,156.

The kettle is preferably covered from the time of adding t e soy beans until shortlv after adding the rice, the cover being; then left off to facilitate evaporation of the water. At the end of the boiling operation the rice has been reduced practically to a paste which impregnated with the fatty extract of the soy beans, and this is distributed as a coating over the softened beans. This mass is then spread out in thin layers on suitable pans and cooled, the pans being placed in oven to procure a sufficient evaporation of the in oisture to reduce the mass to a proper consistency. The mass is then squee ied but through narrow slots to form flakes and the tlalres are toaswd to dry and finish the productand to improve the flavor and digestibility th *eof.

The flakev are then packed into suitable containers for will indcfinitel maintain their desired crispness and eshness. This continued freshness is pa .ilarly due the preservative action o. the fatty constituents of the soy beam which impregnates the flakes. The food product prepared in the foregoing; manner and proportions approximately the following; analysis lVater H 10. 4-5 Protein M 30.74 Fat 15.46 Carbohydrates 14.50 Nitrogen free extract 2614i Ash 2.68

The product thus affords a'balanced feed the market, and so packed a material having a fatty component to ing toasted flakes containing a homogene- 10 which the cereal, rice, is added to afford the ous mixture of soy beans, rice and salt, subproper balance of carbohydrates. stantially in the proportions specified.

What is claimed is: In testimony that We claim the foregoing 5 1. A ready cooked food product c'ompris- We have hereunto set our hands at Racine,

ing toasted flakes made from a mixture of in the county of Racine and State of Wis- 15 soy beans, rice and salt, substantially in cousin. the proportions specified. Y JOHN H. MORGAN, SR.

2. A ready cooked food product compris- JOHN H. MORGAN, JR. 

